Ugne's Hazelnut & Lavender Chocolate Cake

This incredibly fudgy chocolatey cake is super moist, super tasty, bursting with hazelnut aroma and has a hint of lavender. If you don’t have lavender buds on hand, you can easily give them a miss, the cake won’t taste any worse ;) As there is no butter added, it’s not too rich, but due to the Hazelnut butter, it doesn't lose moisture and is light and fluffy. If you would rather a Vegan alternative, just replace greek yoghurt with Alpro just plain, and eggs with flax eggs.

Hazelnut and Lavender Chocolate Cake


Wet ingredients

170g Meridian Hazelnut Butter

3 large eggs

125g fat free yoghurt

2 medium very ripe bananas (peeled and mashed)

1 tsp vanilla extract

Dry ingredients

155g ground almonds

45g unsweetened cocoa powder

60g buckwheat flour

1tsp baking powder

1tsp baking soda

Pinch of fine sea salt

1tbsp culinary lavender buds


100g sugar free dark chocolate

30g Meridian Macadamia nut butter

1tbsp Meridian Maple syrup

And around 3-4 tbsp Unsweetened almond milk to thin the ganache out.

Hazelnut and Lavender Chocolate Cake 2


Preheat oven to 180’C and line 19-20cm cake tin with parchment paper.

In one large bowl mix all dry ingredients, and in the other medium bowl blend with a hand blender or use just a fork to combine all wet ingredients. Pour the wet mix into the dry mix and fold together with a spatula. Make sure everything is evenly combined and that there is no dry mix left.

Now pour the batter in the prepared tin and bake in preheated oven for 45-50 minutes.


When done, leave to cool in the pan for 10 minutes, and then transfer onto the wire rack to cool down completely before applying ganache.


While the cake is cooling prepare the ganache. In a heat proof bowl, break the chocolate into small chunks, add the macadamia butter and maple syrup and melt in the microwave on a medium heat mixing it every 30 seconds to melt evenly.

When the chocolate is melted, add the almond milk to thin it out and set aside to cool.


Advice: if after adding milk you see that your chocolate curdles slightly when mixed, don’t be frightened, just add one more table spoon of milk and keep stirring and it will slowly come back to it's silky texture.


Transfer the cake onto the cake stand or serving plate, spread the ganache evenly on the top of the cake and sprinkle with some crushed hazelnuts and cocoa nibs…. Or just leave it as it is. It will taste amazing either way.